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August 4, 2014

Country Chicken Pie

This rustic recipe is like a chicken pot pie with buttery biscuits on top! The filling is velvety smooth and delicious and so easy to make! Tip: use frozen biscuits to save time!

Imagine a thick, hearty chicken stew. It’s got tender chunks of chicken breast, hearty vegetables and velvety gravy holding it all together. OK, you got that image going? Now imagine someone just gave you a hot fluffy biscuit to sop it all up with. Got it? Are you drooling? Because my mouth is watering just typing this.

That’s exactly what this dish is.

It’s like a cross between Chicken Pot Pie and Chicken & Dumplings. The underside of the biscuits stays moist almost like a dumpling but the top cooks up fluffy. And they’re all piled on top of the yummiest chicken filling ever.

Lord, hep meh! I've already heated up another serving of this and we just ate supper three hours ago! And I’m actually looking forward to eating leftovers for lunch this week. Holla!

Feel free to add peas to this (add to the filling when you mix in the chicken). I know they would have been beautiful but –y’all forgive me – I hate sweet peas (English peas, sugar peas, early peas). Like, I hate them, hate them. I love every other pea there is, but I hate those round peas! I can tear up some black-eyed peas, crowder peas, butter peas or field peas, but I just can’t handle sweet peas. I hope we can still be friends!

Cook chicken in chicken broth, water and salt in a covered pot over medium heat until cooked through. It’s OK if the broth doesn't cover the chicken – do not add more water. Remove chicken from stock, cool at least 10 minutes then cut into bite-sized pieces, cover and set aside. Measure 2 ½ cups of stock; set aside. You should have enough stock but if you don’t, add water until you have 2 ½ cups total liquid.

Sauté onion, celery and carrots in butter until onions are translucent. Add thyme, pepper, garlic and flour and stir until veggies are coated with the flour. Continue cooking and stirring for 2 minutes over medium heat.

Spray a 3-4 quart rectangular baking dish with cooking spray. Pour vegetable/chicken mixture into prepared pan. Top with biscuits then bake, uncovered, at 375 degrees until biscuits are golden brown on the top and cooked through (approximately 20-30 minutes for homemade or canned biscuits and 35-45 minutes if using frozen). Remove dish from oven then brush biscuits with melted butter. Serve and enjoy!

27 comments:

Do you think I could make, bake and freeze this? I'm on a mission to stock my Uni daughter's freezer with "real" food she can defrost and reheat. ;) Also, how would you suggest to reheat it (and how long/etc.) Thanks SO much and LOVE your site and recipes! :)

I'm really not sure! I think it would freeze well but since I've never frozen one, I can't say for sure. If starting from frozen I'd probably cover and bake at 350 for 30-40 minutes or so then uncover and bake at 375 until the biscuits are done. If you try it, let us know how it goes!

This was delicious, and a hit with the whole family. I scaled back the filling, but still used 12 biscuits, and we'll all enjoy leftovers tomorrow. Next time, half the filling with 9 biscuits will be perfect for us. (Can you tell we love biscuits?) (And the frozen biscuits were perfect.) I think next time I can put dinner on the table more quickly if I can pull chicken and stock from the freezer. Thanks so much for sharing!

I made this last night. It was pretty good. I thought it needed more salt, but that's probably my own fault because I really didn't add much salt in the cooking process, since I'm not really a salt person. But this does need it. And I think next time I make it I'm going to add a little more liquid to the filling. I used frozen biscuits, it worked fine and was simple, but I like a little more liquid to let those biscuits sop up all that flavor. And my favorite way to cook chicken breasts is to toss them into a crock pot, sprinkle them liberally with Montreal steak seasoning, add a little chicken broth and then let them cook until they're tender. I think I could use that method in this dish with excellent results. Also, my husband absolutely hates celery, so I substituted turnips :-) Thanks for a great recipe!

I made this last night and it was a hit. They got seconds and thirds. I would definitely make this again. Very easy to make. We had a salad as a side since my husband always wants a side. Eating leftovers as I type. Thanks for the recipe.

This is a great recapies but apologies for changing slightly as in Australia we don't have biscuits and daughter coeliac instead cooked chicken and vegetables in organic chicken stock with all the herbs and cream and served on gluten free pasta. Before she found out about her coeliac disease we used puff pastry on top but struggled to find good one to substitute. A great recapie and thanks from down under

Here is a good link for southern buttermilk biscuits (ALONG WITH VARIATIONS): http://www.southernliving.com/food/how-to/perfect-buttermilk-biscuit-videoPuffed pastry is also very good. I just buy the frozen pastry. Hope this helps.

Hi there! While I'm not able to respond to every comment, I try hard to answer any questions that haven't been addressed in the post, recipe or in other comments. And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y'all! - Mandy